4.0
(41)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
Step 2
Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
Step 3
Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
Your folders
foodnetwork.com
4.7
(11)
45 minutes
Your folders
mrfood.com
4.0
(2)
20 minutes
Your folders
goodlifeeats.com
4.7
(33)
6 hours
Your folders
greedygourmet.com
5.0
(2)
Your folders
bigoven.com
4.8
(44)
Your folders
eatingwell.com
Your folders
foodandwine.com
5.0
(5.1k)
Your folders
epicurious.com
4.0
(46)
Your folders
allrecipes.com
4.7
(19)
2 hours
Your folders
cooking.nytimes.com
4.0
(478)
Your folders
cooking.nytimes.com
5.0
(2.6k)
Your folders
feelgoodfoodie.net
5.0
(161)
18 minutes
Your folders
slimpickinskitchen.com
5.0
(1)
60 minutes
Your folders
fountainavenuekitchen.com
4.6
(7)
Your folders
theseasonedmom.com
5.0
(3)
35 minutes
Your folders
cookswellwithothers.com
5.0
(1)
50 minutes
Your folders
bhg.com
4.5
(56)
12 minutes
Your folders
foodandwine.com
Your folders
cooking.nytimes.com